Chinese-Style Simmered Daikon Radish and Pork

Chinese-Style Simmered Daikon Radish and Pork

Even adults and children who don't like simmered dishes will definitely ask for seconds.

Ingredients: 4 servings

Daikon radish
Pork offcuts or pork belly
Japanese leek (finely chopped)
3 tablespoons
★Chinese chicken stock powder
1 tablespoon
4 teaspoons
★Soy sauce
2 tablespoons
Sesame oil
a small amount
Katakuriko slurry
appropriate quantity to thicken


1. Chop the daikon radish into chunks. Cook in sesame oil until golden brown. Cooking over high heat without agitating them.
2. Cut the pork into bite-sized pieces. Once the daikon has slightly browned, add the pork. Once the pork browns, add water.
3. Remove any scum and add the ★ ingredients. Cover with a lid and cook over medium heat for 15 minutes until the daikon radish is tender. Make sure they're tender enough to poke all the way through with a skewer.
4. Once the daikon radish is tender, add the chopped Japanese leek. Add the katakuriko slurry to thicken the sauce.
5. Transfer to a serving plate and it's done. Simmered dishes soak up the flavor as they cool down, so, it tastes even better if you let it to sit before thickening the sauce, then reheat just before serving.

Story Behind this Recipe

My family isn't keen on simmered dishes, but they couldn't stop eating this dish because of its lovely thick sauce.